1. Peel the garlic cloves and pound them into garlic paste.
2. Put garlic in a small bowl, appropriate light soy sauce, appropriate amount of oil, and a little salt. Then add hot oil and make a sauce for later use.
3. Add an appropriate amount of water, a spoonful of oil, and a spoonful of salt to the pot. Bring the water to a boil.
4. Put the heart on the vertical, and blanch the stems for one minute.
5. Put the whole chopsticks into the boiling water with chopsticks, and keep turning the chopsticks and blanch for one minute.
6. Boil the blanched cabbage and let it soak in cold water for a while.
7. Place the choy sum soaked in cold water, arrange the plate, and then pour the sauce. A simple cabbage heart is ready.
Tips:Qingye Sui Sui Nian: 1. Put oil and salt in the water to make the cabbage greener in color and crispy.
2. In order to look good, you can also put red pepper shreds in the sauce.
3. Soak the blanched cabbage heart in cold boiling water to ensure that the cabbage heart will not change color and the taste will be more crisp.
